Dangke

Dangke is a type of cheese produced in Enrekang, South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh cattle or buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.

Dangke

Fried dangke served in a plate
Place of origin	Indonesia
Region or state	South Sulawesi
Main ingredients	Water buffalo and cow milk

Dangke
Country of origin	Indonesia
Region	South Sulawesi
Source of milk	Water buffalo and cow milk
Texture	Soft

Dangke making process by boiling a mixture of cow's milk and papaya tree sap

Dangke can be served directly as a high-protein side dish or processed into other food variations such as grilled dangke, stir-fried dangke, dangke crackers and others.

See also

• List of cheeses
• List of water buffalo cheeses
• List of dairy products
• List of Indonesian dishes

Other Indonesian cheeses:

• Dali ni horbo
• Edam
• Gouda
• Litsusu cologanti